Gỏi Cuốn Tôm Thịt with Crispy Shallots and Nuoc Cham
80% chuẩn vị · Vietnamese
A flavorful variation of Gỏi Cuốn Tôm Thịt, featuring the addition of crispy fried shallots for texture and served with a traditional Vietnamese dipping fish sauce (Nuoc Cham) instead of peanut sauce.
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Nguyên liệu
- Rice paper wrappers12 sheets
- Shrimp, peeled and deveined12 large
- Pork belly, thinly sliced200g
- Rice vermicelli noodles100g
- Fresh mint leaves1 cup
- Fresh cilantro sprigs1 cup
- Lettuce leaves1 cup
- Shallots, thinly sliced1/2 cup
- Vegetable oil, for frying1/4 cup
- Fish sauce4 tbsp
- Lime juice2 tbsp
- Sugar2 tbsp
- Water4 tbsp
- Garlic, minced1 clove
- Chili, thinly sliced (optional)1/2
- Salt1 tsp
- Black pepper1/2 tsp
Các bước
- 1
Cook rice vermicelli noodles, boil shrimp, and boil pork belly as per the classic recipe. Set aside.
- 2
Fry shallots: Heat vegetable oil in a small pan over medium heat. Add sliced shallots and fry until golden brown and crispy. Drain on paper towels. Set aside.
- 3
Prepare Nuoc Cham: In a bowl, whisk together fish sauce, lime juice, sugar, water, minced garlic, and sliced chili (if using). Stir until sugar is dissolved.
- 4
Prepare a bowl of warm water for dipping rice paper wrappers.
- 5
Dip one rice paper wrapper in warm water until pliable. Lay flat.
- 6
Layer ingredients on the lower third: lettuce, noodles, herbs, shrimp, pork, and a sprinkle of crispy shallots.
- 7
Fold the bottom edge over the filling, then fold in the sides and roll tightly upwards.
- 8
Repeat for all rolls. Serve immediately with the Nuoc Cham dipping sauce.
